More on using up what we have
by, 04-23-2009 at 12:30 PM (324 Views)
I have had to get pretty creative in the kitchen lately, and it's amazing what I've come up with.
I make my husband's lunch each night for work the next day. I prefer to make a sandwich for him, because it's simple and quick. However, we haven't had any bread in the house in two weeks. I choose not to buy it at the store, and I can't find my bread pans anywhere in the house (musta packed them by accident). So that makes things even more tricky.
I can't go out and buy ingredients, because times are tight, so I have to rely on what's on hand. Here are some of my pantry-raid lunches.
*Ham salad on a bed of lettuce. (actually, it was Value brand Spam-like stuff, with dehydrated minced onion and some mayonnaise, that's it -- he loved it)
*Italian Pasta Salad -- this used the last bits of several ingredients: corckscrew pasta, mozzarella cheese, chick peas, a red bell pepper, some leftover Spam-ish stuff, and some bottled Italian dressing (this is today's lunch, and very good if I do say so myself)
*Tomorrow's lunch is going to be homemade tortilla chips (baked corn tortillas) with a tuperware dish of black beans, tiny bits of Velveeta cheese, Rotel, and a side of whole milk yogurt as a sour cream stand-in.
This weekend I am going to attempt to make some decent round loaves of bread. Then I can go back to some sandwiches.
Breakfasts and dinners are much the same. It's all about using up what we have. Tonight, we're having meatballs and rice with green beans. I have a family pack of pork chops that is going to be two dinners: one of pork chops as the main dish and the next night, pork fried rice.
I am out of eggs, so breakfasts are going to be limited for a week. I am going to make some peanut butter granola bars, and also some bran muffins with egg substitute. We have raisin bran cereal and powdered milk, so I can serve that. I also have a carton of yogurt and plenty of frozen fruit that I can turn into yummy smoothies. Homemade tortillas with peanut butter and raisins might show up on the menu, too.
All in all, it hasn't been too bad. We have plenty of food. It's just that it takes some creativity to put meals together with it. It's stretching my kitchen talents and my ideas about what makes a meal. And that's a good thing.